Nut butter and jelly food slice

ABSTRACT

Nut butter and jelly food slices are provided They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first and second layers of jelly cooperate to define a hollow region therebetween. A volume of nut butter is placed within the hollow region, and is thereby totally encapsulated between the first and second layers of jelly. Finally, a jelly slice dimensioned to fit on a food substrate and jelly suitable for making jelly slices or nut butter and jelly slices are provided. The jelly slices and the nut butter and jelly slices may be individually wrapped in flexible coverings and packaged in a single food container.

BACKGROUND OF THE INVENTION

This invention relates generally to the field of nut butter and jellyfood products, and more particularly to a pre-formed nut butter andjelly slice and a method and apparatus for making such slices.

The combination of peanut butter and jelly has been, and continues tobe, a favorite and desirable food product for people of all ages. Infact, one could say that peanut butter and jelly sandwiches have been astaple lunchbox food for years.

Traditionally, peanut butter and jelly products have been marketed andsold separately in individual jars or other suitable containers. To makea sandwich, an hors d'oeuvre or other food product, peanut butter andjelly are taken from the individual containers and spread on a piece ofbread, a cracker or other suitable food substrate.

To decrease the time and effort required to make peanut butter and jellyfood products, and also to lessen the mess generated in the process,peanut butter and jelly have been combined and packaged together in asingle container. Usually, as shown and described in U.S. Pat. Nos.3,117,871, 3,552,980 and 3,615,591, the peanut butter and the jelly havebeen swirled and/or layered together in the food containers. The swirledlayers are intended to allow one who is making a peanut butter and jellyfood product to retrieve a sufficient amount of both peanut butter andjelly to make a tasty sandwich or other treat.

While the above-described peanut butter and jelly packaging techniqueshave proven to be satisfactory, one must still remove the peanut butterand jelly from the respective container(s) to spread it on a foodsubstrate, such as bread or crackers. This removal and spreading processis time consuming and messy, especially for smaller children. Therefore,a peanut butter and jelly packaging technique that allows for the readyand mess-free use of peanut butter and jelly would be advantageous.

SUMMARY OF THE INVENTION

The present invention provides a pre-formed nut butter and jelly foodslice that enables a person of any age to easily and quickly make a nutbutter and jelly sandwich, or other food product, without the fuss andmess associated with prior techniques for packaging nut butter andjelly. The nut butter and jelly food slice comprises at least one layerof jelly and at least one layer of nut butter. Preferably the nut butteris peanut butter.

According to a preferred embodiment of the present invention, the nutbutter and jelly food slice includes a first and a second layer of jellydisposed in contacting relationship with each other. The first andsecond layers of jelly cooperate to define a hollow region therebetween.A volume of nut butter is disposed within the hollow region such thatthe volume of nut butter is encapsulated between the first and secondlayers of jelly.

According to a specific example of the preferred embodiment of the nutbutter and jelly food slice, the slice includes a first layer of jellyhaving a recess therein. A layer of nut butter is disposed within therecess in the first layer of jelly. A second layer of jelly is disposedover the first layer of jelly and the layer of nut butter, such that thelayer of nut butter is encapsulated between the first and second layersof jelly.

The invention further provides a method of forming a nut butter andjelly food slice which includes the steps of: forming a first layer ofjelly having a raised edge to define a recess therein; depositing alayer of nut butter within the recess formed in the first layer ofjelly; and forming a second layer of jelly over the first layer of jellyand the layer of nut butter to encapsulate the layer of nut butterbetween the first and second layers of jelly.

According to another aspect of the present invention, an apparatus forforming a nut butter and jelly slice includes, in combination, a firstmold having a bottom surface having a recessed edge around the perimeterthereof, and a second mold. The first mold is operable to contain afirst layer of molten jelly that is placed therein to form a firstsolidified layer of jelly having a raised edge and a recessed area. Thesecond mold includes a bottom surface and a raised perimeter wallconnected to the bottom surface. The second mold is operable to containthe first solidified layer of jelly formed in the first mold, a layer ofnut butter deposited within the recess formed in the first solidifiedlayer of jelly, and a second layer of molten jelly that is placed overthe first solidified layer of jelly and the layer of nut butter to forma second solidified layer of jelly. The layer of nut butter isencapsulated between the first and second solidified layers of jelly.

The present invention also provides a pre-formed food slice comprisingat least one pre-formed layer of jelly dimensioned to fit on a foodsubstrate. Suitable food substrates include bread, and the food slicecan be used to prepare a jelly sandwich.

The present invention further provides jelly suitable for preparing thejelly food slices and the nut butter and jelly food slices of theinvention. The jelly comprises: fruit juice; a volume of waterapproximately equal to the volume of fruit juice; about 0.5 cup sugarper cup of fruit juice; about 1 tablespoon pectin per cup of fruitJuice; about 2 tablespoons gelatin per cup of fruit Juice; about 1tablespoon vegetable oil per cup of fruit juice; and about 2 teaspoonsfood starch per cup of fruit juice.

The present invention also provides a pre-formed and pre-packaged foodproduct which includes a flexible package covering having a first coverportion having a bottom wall and at least one side wall connected to thebottom wall. The bottom wall and the side wall cooperate to define anopen recessed area. A second cover portion is removably connected to theside wall and extends across the open recessed area. A food sliceaccording to the invention (jelly alone or nut butter and jelly) isdisposed within the open recessed area defined in the first coverportion of the flexible package covering.

Finally, the invention provides a food product package which includes afood container having a bottom wall, at least one raised perimeter wallconnected to the bottom wall, and a lid removably secured to the raisedperimeter wall. The bottom wall and the raised perimeter wall cooperateto define a recess. A plurality of food slices (jelly alone or nutbutter and jelly) are disposed within the food container.

The food slices of the present invention (jelly alone or nut butter andjelly) are firm yet flexible, and can be rolled up and eaten by hand.Alternatively, they can be used to prepare a food item, such as asandwich, without the usual fuss and mess. The food slices of theinvention may be formed in any suitable shape or size, including, forexample, comic characters. In addition, multiple food slices may bepackaged together in a single container.

These and other features and advantages of the present invention willbecome apparent to those skilled in the art upon review of the followingdetailed description of the presently preferred embodiments of theinvention taken in conjunction with the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a cross-sectional view of a presently preferred embodiment ofa peanut butter and jelly slice of the present invention;

FIG. 2 is a cross-sectional view of a mold containing and forming alayer of jelly;

FIG. 3 is a cross-sectional view showing the layer of jelly formed inFIG. 2 positioned in a second mold;

FIG. 4 is a cross-sectional view of the second mold showing a layer ofpeanut butter disposed within the recess formed in the layer of jelly;

FIG. 5 is a cross-sectional view of the second mold showing a secondlayer of jelly disposed on the first layer of jelly and the layer ofpeanut butter;

FIG. 6 is a cross-sectional view of a packaged peanut butter and jellyslice of the present invention; and

FIG. 7 is an elevational view of a food container for containingmultiple peanut butter and jelly slices of the present invention.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

Initially, it should be understood that the terms "nut butter" and"jelly" are not intended to be limiting. Rather, "nut butter" isintended to include any and all food products made from nuts (forexample, peanuts, walnuts, almonds and pecans) or from seeds (forexample, sunflower seeds) and processed into a spreadable cream.Furthermore, "nut butter" is intended to include "crunchy," as well as"creamy" nut butters and chopped nuts and seeds. The nut butter ispreferably peanut butter. Methods and ingredients for making nut buttersare well known in the art.

Similarly, "jelly" is intended to include any gelled fruit-flavored foodproduct, including all types of jellies, jams, preserves, marmalades,fruit butters and the like. Methods and ingredients for making jelliesare well known in the art. Jelly suitable for preparing the food slicesof the present invention (jelly alone or nut butter and jelly foodslices) must be flexible, but strong enough to retain its shape whenhandled. It must also not be so sticky that it adheres to the fingers orits packaging. In order to achieve the proper consistency, a gellingagent must be used in preparing the jelly. Suitable gelling agents arewell known in the art and include pectin, gelatin, and agar. Preferablya combination of about 2.5-4.0% (v/v relative to the volume of flavoredliquid used in making the jelly) pectin and about 5.0-8.0% (v/v relativeto the volume of flavored liquid used in making the jelly) gelatin isused. Food starch is also used in the jelly, and about 1.5-2.75% (v/vrelative to the volume of flavored liquid used in making the jelly) foodstarch is preferably used. In addition, the jelly preferably containsvegetable oil. The vegetable oil is added to reduce the amount ofmoisture (jelly is substantially water-based) that comes into contactwith the peanut butter. By reducing moisture contact with the peanutbutter, spoilage of the peanut butter will be reduced and, thus, itsshelf life will be increased. Preferably about 2.5-4% (v/v relative tothe volume of flavored liquid used in making the jelly) vegetable oil isused.

Referring now to the drawings, FIG. 1 shows a peanut butter and jellyfood slice 10 according to the present invention. As shown, a layer ofpeanut butter 11 is totally encapsulated in a hollow region formedbetween a bottom layer 12 and an upper layer 13 of jelly. Byencapsulating the peanut butter layer 11 between the jelly layers 12,13, the peanut butter will remain creamy and will not experienceso-called "browning."

The peanut butter and jelly slice 10 may be formed in any suitable shapeor size, including comic or other characters such as Mickey Mouse.Preferably, however, the peanut butter and jelly slice 10 is sized tofit onto a slice of bread (about 3.5" wide by 4.0" long) and is about3/8" thick. In addition, the peanut butter and jelly slice 10 may besized to fit onto crackers and the like to form hors d'oeuvres.

FIGS. 2-5 depict a preferred apparatus and method for forming the peanutbutter and jelly slice 10 of the present invention. As best shown inFIG. 2, a first mold 14 for forming a peanut butter and jelly slice 10includes a bottom surface 15 and a recessed edge 16 disposed around theperimeter thereof. Molten jelly is poured into the first mold 14 to forma first layer of jelly 17. The first jelly layer 17 is cooled or chilleduntil it solidifies.

When a standard home refrigerator is used to cool the first jelly layer17, approximately 30 minutes is required for the jelly layer 17 tosolidify. However, it is contemplated that the time period forsolidifying the first jelly layer, and also the second jelly layer 24discussed below, can be substantially reduced by using industrialrefrigeration and freezing equipment and applications.

As shown in FIG. 3, after the first jelly layer 17 has solidified in thefirst mold 14, the jelly layer 17 is removed from the first mold 14 andplaced in a second mold 18. The first jelly layer 17 is orientated inthe second mold 18 such that the raised edge 19 of the jelly layer 17formed by the recessed edge 16 defined in the bottom surface 15 of thefirst mold 14 extends upwardly. The raised edge 19 and the inner surface20 of the first jelly layer 17 define a recessed area 21.

Peanut butter is then dispensed into the recessed area 21 defined in thefirst jelly layer 17, as shown in FIG. 4, to form a layer 22 thereof.Preferably, the amount of peanut butter poured into the recessed area 21is such that the top surface 23 of the peanut butter layer 22 is levelwith the top of the raised edge 19 of the first jelly layer 17.Alternately, however, any suitable amount of peanut butter may be pouredinto the recessed area 21.

Next, as shown in FIG. 5, molten jelly is poured on top of the firstjelly layer 17 and the peanut butter layer 22 to form a second jellylayer 24. The addition of the second jelly layer 24 causes the peanutbutter layer to be completely encapsulated between the two jelly layers17, 24. As with the first jelly layer 17, the second jelly layer 24 iscooled or chilled until it solidifies. To insure that the second jellylayer 24, and also the first jelly layer 17, is completely solidified,the resultant peanut butter and jelly slice shown in FIG. 5 may becooled in a standard home refrigerator for approximately one hour.

Preferably, the first and second jelly layers 17, 24 and the layer ofpeanut butter 22 are each 1/8" thick, which results in a peanut butterand jelly food slice 10 that is 3/8" thick. In addition, the raised edge19 is preferably 1/4" thick to adequately encapsulate the peanut butterlayer 22. Alternately, however, the layers of peanut butter and jellycan be formed in various and differing thicknesses to form the peanutbutter and jelly food slice 10.

The resultant peanut butter and jelly slice 10 is then removed from thesecond mold 18 and packaged. As shown in FIG. 6, the peanut butter andjelly slice 10 is preferably place on a thin paperboard 25 or similarsubstrate to add rigidity to the food slice 10. The food slice 10 isthen sealingly wrapped in a flexible covering 29 of plastic-typematerial. The covering 29 may then be removed from the substrate 25 togain access to the food slice 10.

Preferably, as shown in FIG. 6, the substrate 25 includes a bottom wall26 and at least one side wall 27 connected thereto. The bottom wall 26and the side wall 27 cooperate to define an open recessed area 28. Theopen recessed area 28 is sized to receive and hold the peanut butter andjelly slice 10 described above. The covering 29 is disposed over theopen recessed area 28 and removably connected to the side wall 27 toseal the peanut butter and jelly slice 10 therein. When access to thepeanut butter and jelly slice 10 is desired, the covering 29 is removedfrom the side wall 27 to uncover the food slice 10.

Preferably, as stated above, the substrate 25 is formed from apaperboard substance and the covering 29 is formed from a flexibleplastic-type material. Alternately, the substrate 25 may be formed of aflexible plastic-type material that is the same as or different fromthat of which the covering 29 is formed. Moreover, the food slicepackages could be the same as or similar to the packaging used in theindustry to package single cheese slices.

Multiple peanut butter and jelly food slices of the present inventioncan be stacked and packaged together in a single food container. Asshown in FIG. 7, in a preferred embodiment of the present invention, thefood container 30 includes a bottom wall 31 and at least one raisedperimeter wall 32 connected to the bottom wall 31. The bottom wall 31and the raised perimeter wall 32 cooperate to define a chamber 33. A lid34 is removably secured to the raised perimeter wall 32 to seal the foodcontainer 30. To accommodate the size and shape of the peanut butter andjelly food slices 10 contained therein, the food container 30 can beformed in any suitable size and shape.

While the peanut butter layer is completely encapsulated in jelly in thepreferred embodiment of the present invention, it is specificallycontemplated that peanut butter and jelly slices having a differentstructure can be formed. For example, a peanut butter and jelly slicecan be formed from single layers of peanut butter and jelly (i.e., onelayer of peanut butter on top of one layer of jelly). Each layer ofpeanut butter and each layer of jelly in such a slice is thin (i.e., thedepth of the layer is substantially less than its other dimensions), thelayers preferably being about 1/8" in depth.

The presently preferred recipe for making the peanut butter and jellyused to form the food slice 10 of the present invention is presentedbelow.

EXAMPLE

JELLY

1 cup juice (apple, grape, strawberry)

1 cup water

2 tablespoons gelatine

1 tablespoon fruit pectin

3 teaspoons vegetable oil

2 teaspoons food starch

1/2 cup sugar

Heat juice, water, and oil to boiling over medium heat, stirringoccasionally. Add remaining ingredients slowly while stirringconstantly. Boil for 3 minutes.

PEANUT BUTTER

3 cups roasted peanuts

1 teaspoon salt

1 teaspoon molasses

1 teaspoon sugar

1 1/2 tablespoon vegetable shortening

Process peanuts in food processor until peanuts become creamy. Addremaining ingredients while processing for 1 minute.

The peanut butter and jelly formed according to the above-describedExample is of such a consistency that the food slice 10 of the presentinvention can be rolled up and eaten by hand and/or formed into variousshapes and sizes. The above-specified amounts of gelatin, fruit pectinand food starch provide the jelly with optimal flexibility andshape-retaining qualities. Additionally, the use of vegetable shorteningin the peanut butter has been found to increase the shelf-life of thepeanut butter. Further, the jelly may be formed in various flavors,including grape, apple, strawberry, peach, boysenberry, raspberry,cherry and banana, and pieces of fruit may be added.

The peanut butter and jelly food slice 10 of the present inventionprovides a means for allowing a person of any age, especially children,to quickly, simply and cleanly make a peanut butter and jelly sandwichor other food product. The food slice 10 retains the taste qualities ofpeanut butter and jelly found in traditional, separately packagedspreads. In addition, the food slice 10 is firm yet flexible, and can beformed in any suitable shape or size, including round, square,symmetrical and asymmetrical shapes. Moreover, according to the presentinvention, the peanut butter and jelly slices 10 can be pre-formed andindividually wrapped for packaging in a larger food container.

A peanut butter and jelly slice, a method and apparatus for making it,and packaging for it have been described. Those skilled in the art willrecognize that other nut butters could be substituted for the peanutbutter in the products and methods described above.

The invention also provides a pre-formed food slice comprising at leastone pre-formed layer of jelly dimensioned to fit on a food substrate.Suitable food substrates include bread and crackers. The food slice maybe any shape, including round, square, symmetrical and asymmetricalshapes. For instance, the food slice could take the shape of comic orother characters. Preferably, however, the food slice is sized to fitonto a slice of bread (about 3.5" wide by 4.0" long) and is about 1/8"to about 1/4" thick, and the food slice is used to prepare a jellysandwich.

This food slice may be prepared by pouring molten jelly into a suitablemold of desired shape and dimensions, followed by cooling until thejelly is gelled. The cooled jelly slice is removed from the mold and canbe packaged as described above for the peanut butter and jelly slice 10.A preferred recipe for making the jelly used to form the jelly slice isthat given above in the Example.

It should be appreciated that the present invention may be performed orconfigured as appropriate for the application. The embodiments describedabove are to be considered in all respects only as illustrative and notrestrictive. Changes may be made without departing from the invention.The scope of the invention is indicated by the following claims ratherthan by the foregoing description. All changes which come within themeaning and range of equivalency of the claims are to be embraced withintheir scope.

I claim:
 1. A nut butter and jelly food slice consisting of:a firstlayer of jelly having a recess therein; a layer of nut butter disposedwithin the recess in the first layer of jelly; and a second layer ofjelly disposed over the first layer of jelly and the layer of nutbutter, whereby the layer of nut butter is encapsulated between thefirst and second layers of jelly.
 2. The food slice of claim 1 whereinthe recess is defined in a central region of the first layer of jelly.3. The food slice of claim 1 wherein the shape of the food slice isselected from the group consisting of round, square, symmetrical andasymmetrical shapes.
 4. The food slice of claim 1 wherein the nut butteris peanut butter.
 5. A pre-packaged food product comprising:a flexiblepackage covering comprising:a bottom portion defining an open recessedarea, and a top portion removably connected to the bottom portion andextending over the open recessed area defined in the bottom portion toclose off the bottom portion; and the nut butter and jelly food slice ofclaim 1 disposed within the bottom portion of the flexible packagecovering.
 6. The food product of claim 5 wherein the bottom portion ofthe flexible package covering comprises a bottom wall and at least oneside wall connected to the bottom wall, the bottom wall and the at leastone side wall cooperating to define the open recessed area.
 7. A nutbutter and jelly food slice consisting of:a first layer of jelly; asecond layer of jelly disposed in contacting relationship with the firstlayer of jelly, the first and second layers of jelly cooperating todefine a hollow region therebetween; and a volume of nut butter disposedwithin the hollow region defined between the first and second layers ofjelly, whereby the volume of nut butter is encapsulated between thefirst and second layers of jelly.
 8. The food slice of claim 7 whereinthe shape of the food slice is selected from the group consisting ofround, square, symmetrical and asymmetrical shapes.
 9. The food slice ofclaim 7 wherein the nut butter is peanut butter.
 10. A pre-packaged foodproduct comprising:a flexible package covering comprising:a bottomportion defining an open recessed area, and a top portion removablyconnected to the bottom portion and extending over the open recessedarea defined in the bottom portion to close off the bottom portion; andthe nut butter and jelly slice of claim 7 disposedwithin the bottomportion of the flexible package covering.
 11. The food product of claim10 wherein the bottom portion of the flexible package covering comprisesa bottom wall and at least one side wall connected to the bottom wall,the bottom wall and the at least one side wall cooperating to define theopen recessed area.
 12. A food product package comprising:a foodcontainer comprising:a bottom wall, at least one raised perimeter wallconnected to the bottom wall, the bottom wall and the at least oneraised perimeter wall defining a recess therebetween, and a lidremovably secured to the at least one raised perimeter wall; and aplurality of nut butter and jelly slices disposed within the foodcontainer, each of the nut butter and jelly slices consisting of:a firstlayer of jelly, a second layer of jelly disposed in contactingrelationship with the first layer of jelly, the first and second layersof jelly cooperating to define a hollow region therebetween; and avolume of nut butter disposed within the hollow region defined betweenthe first and second layers of jelly, whereby the volume of nut butteris encapsulated between the first and second layers of jelly.
 13. Thefood product package of claim 12, wherein each of the nut and butter andjelly slices is wrapped in a flexible covering comprising:a bottomportion comprising a bottom wall and at least one side wall connected tothe bottom wall, the bottom wall and the at least one side wallcooperating to define an open recessed area, and a top portion removablyconnected to the at least one side wall and extended over the openrecessed area defined in the bottom portion to close off the bottomportion; and wherein the nut butter and jelly slices are disposed withinthe bottom portion of the flexible covering.
 14. The food productpackage of claim 12 wherein the shape of each of the food slices isselected from the group consisting of round, square, symmetrical andasymmetrical shapes.